New Orleans chicken steak
By VicentaLakin
The late-night restaurant must have been very impressed by the city's "Deep-night Cafeteria" show, which was staged by Huang's Chef. It's not a real chef, it's a micro-letter, it's a perfect match in time. Oh, my recipes today are mainly for your partners in gymnastics. It's absolutely practical! When you're done with your gym, you have to fill in high-protein food. High-protein foods are mainly beef, salmon, chicken chest, egg white, beef that is so good that it is easy to burn, salmon are raw, not cooked, eating too much, chicken is easy to buy and tender, and good food is a perfect complement to fitness。
Recipe Recommendations
- chicken breast 3 pieces
- barbecue material
- cornflour appropriate amount
- bread crumbs appropriate amount
- salty and fresh
- fried
- several hours
- ordinary
Steps for New Orleans chicken steak
1
Main: chicken chest 3 pieces, clean。
2
Tools: Meat hammer, knife, electron scales, kitchen paper。
3
: cook 100, 70 g of new orleans roasted bread。
4
The chicken chest was wrapped in a kitchen paper towel to dry the surface moisture。
5
With a knife, the meat is cut from the middle to two pieces of thin and even。
6
The meat is struck with a hammer, which is approximately twice the size of the original size and is evenly thick。
7
recommended use ratio on roasted meat bags: new orleans roasted meat: water: meat = 35g: 500g (1 pound) net weight of electro-weighted chicken chest: 809g。
8
water reference ratio according to ingredient: 55g。
9
Mix all the ingredients, pickle。
10
low temperatures are stored for three to five hours. chicken chop i made a n again. according to experience, the night before yesterday was salted into the fridge and blown up the next day. time is just right。
11
Chicken chops are covered with starch, then egg fluid。
12
The last two sides were spread evenly。
13
In the pot, 50% of the hot chicken chops. Small fire cooking。
14
Blast to two sides of gold and butter. Out
15
Let's go
16
It's perfectNew Orleans chicken steak Make Tips
One, meat hammer! And the chickens shall not enter the pot except in the thinness of their hammers, or there shall be a place which shall be burnt, and a place which shall not be ripe. The best thing to do is to use starch, which is not much different from starch, but which is hard. For a good taste, the starch is recommended。